This satisfying, earthy soup is currently my new favorite. I have made it several times in the past few weeks and it just gets better. The combination of sweet squash, robust mushrooms, and nutty brown rice is beyond delicious. It is hearty and healthy and I could happily eat it every fall day. Enjoy!
Butternut Squash, Brown Rice and Mushroom Soup
Serves: 6-8 servings
- 2 tablespoons, butter or olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 2 portabello mushrooms, cleaned stemmed and cut into a ½ inch pieces
- 1 small butternut squash, peeled seeded and cut into ½ inch pieces
- ½ teaspoon salt
- fresh ground pepper
- 6-8 cups chicken or veggie stock
- 1 head curly kale, ribbed and thinly sliced
- 1 cup brown rice
- Rinse brown rice well and cook according to package directions.
- Meanwhile, heat butter or oil in a large heavy soup pot over medium heat. Add the onion and saute until soft about 7 minutes. Add the carrots and celery and cook another five minutes.
- Add the mushrooms, squash, salt, and pepper and cook another 10 minutes, stirring often. If the pot dries out, add a little water.
- Add stock, bring to a boil, reduce to a simmer and cook for 20 minutes. Add the kale, and cook another 5 minutes. Turn the heat off and add the cooked brown rice. Adjust seasonings and serve with grated parmesan if desired.
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